Question - if ground venison is so lean that they recommend adding pork fat to the ground venison, why wouldn't that be able to be canned raw? Is it because raw ground meat would tend to pack tighter than raw chunks/strips (and therefore density issue)?

The added fat is only if you are going to shape it into patties or balls per that part of the directions. Some fat is needed for it to hold its shape and sometimes venison doesn't have much.

If sauteing and packing it ground withOUT shaping - see the distinction in the instructions - then it isn't needed although I suppose you could add some for flavoring if you wanted since you be turning right around and removing it once cooked and before jarring it.

It is an either/or set of instructions but both are hot pack.

Dave

PS: personally I'll never raw pack any cut of venison ever again. The hot pack results in a much superior end product in both appearance and flavor so it is the only method we have used for years.

Haven't hot packed meat yet but based on raw pack beef cubes I did I have to say hot pack is probably better. Just looking for clarification since you said hot pack needed for defatting, and venison called for *added* fat!